Ginger and maple glazed tofu, pumpkin and pecan bread

Ginger and maple glazed tofu, pumpkin and pecan bread

Ginger and maple tofu

Serves 8


For the tofu and marinade:

500g tofu

3 tbsp maple syrup

20g fresh ginger

2 cloves garlic crushed

1 tbsp rice wine vinegar

1 tbsp sesame oil

2 tbsp soy sauce

For the lentil garnish:

1 Large courgette

½ tsp smoked paprika

1 ½ tbsp balsamic vinegar

250g cooked puy lentils

1 red onion diced

Sprout tops


  • Sweat the red onion and paprika gently, add courgettes and balsamic.
  • Add cooked lentils then add sprout tops or any wintergreens.
  • Refrigerate.
  • Cut the tofu into 2 inch squares.
  • Combine maple syrup, fresh ginger, garlic, vinegar, oil and soy sauce.
  • Marinate tofu in mixture for 10-15 mins.
  • Griddle tofu for 1-2 mins on each side. Serve immediately on the lentil mixture. Serve with pumpkin and pecan bread.

Pumpkin and pecan bread


225g plain flour

150g maple sugar

150g maple syrup

1 tsp bicarbonate of soda

¾ tsp salt

½ tsp allspice

½ tsp cinnamon

½ tsp nutmeg

½ tsp ground cloves

425g pumpkin purée

75ml water

2 eggs

1 tsp vanilla extract

4 tbsp vegetable oil

60g chopped pecans


  • Preheat the oven to 180ºC. Grease two loaf tins.
  • Mix the flour, maple sugar, maple syrup, bicarbonate, salt and dried spices.
  • In a separate bowl mix the purée, water, egg replacer, vanilla, and vegetable oil.
  • Pour the wet mixture into the dry and then fold in the pecans.
  • Bake until golden brown for 50-60 mins. Cool before removing from the tins.

To serve

  • Seal tofu and use the marinade to help glaze.
  • Place the lentil mix in the serving dish and place the glazed tofu on top.
  • Slice the pumpkin and pecan bread to accompany the dish.

Top Tips

Halloumi can be added alongside the tofu, or as a replacement.

After a few days you may prefer to toast the bread. Try adding some maple butter to complement the pumpkin and pecan bread with a hint of sweetness.

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